Tuesdays with Dorie: Brown Sugar Bundt Cake

Well, I do think we have finally found ourselves at the end of the TWD Bundt cake chapter. A bittersweet day, perhaps…if that may be said concerning something called a Brown Sugar Bundt.

The recipe for this brown sugar and buttermilk cake calls for chunks of apple or pear in the batter (and some prunes, too), but in the interests of being sort of seasonal,I was really hoping to make this with rhubarb. That plan was foiled, though, after trips to two different farmers’ markets and one produce stand turned up zilch. I returned home with a nice, ripe mango in my bag and just used that instead (and nixed those prunes). Despite all the brown sugar in the ingredient list– I used half light, half dark–this cake was not a sugar-bomb at all. The sweetness was understated enough that I think it would have been a fabulous breakfast cake, even though we had it for dessert.

Oh, the elusive rhubarb! It’s still not ready in these parts, so my annual rhubarb-fest will just have to wait. I didn’t make this, but I am really regretting it now and mango sounds like a wonderful addition.

Wow, the end of the bundts, huh? Another section checked off the list. I don’t think my chocolate chip version would have been as appropriate for breakfast, not that that stopped me from having a nibble with my morning tea.